Ingredients
6 tablespoons unsalted butter or olive oil
2 lbs stewing lamb or beef, cut into 1 in cube
2 onion, finely chopped
2 cloves garlic, finely minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 cup peeled, seeded and chopped tomato
3 tablespoons tomato paste
1 cup beef stock or water, or as needed
2 tablespoons chopped fresh mint (optional)
salt
fresh ground pepper
1-1 1/2 lb okra
1 lemon juice

Directions
Okra must be cooked so that its slimy texture is eliminated.

Trim the conical tops with a sharp knife, then soak the okra in red wine-viegar (Khall) for 30 minutes, allowing 1/2 cup vinegar per pound. Drain, rinse and dry the okra and proceed with the recipe.

Preheat an oven to 325 F (165 C).

In a large frying pan over medium-high heat, warm 4 tablespoons of the butter or oil. Working in batches, add the meat and fry, turning, until browned on all sides, about 10 minutes. Using a slotted spoon transfer to a baking dish or stew pot.

Add the onions to the fat remaining in the frying pan and saute over medium heat until tender and translucent, 8-10 mins.

Add the garlic, cumin, coriander, tomatoes, tomato paste, the 1 cup stock and mint (if using). Stir well. Pour over the meat and season to taste with salt and pepper. Cover and bake until all the liquid is absorbed, about 1 1/2 Hrs. Taste and adjust the seasonings.

Meanwhile, prepare the okra as directed in the note above. In a saute pan over medium heat, warm the remaining 2 tablespoons butter or oil Add the okra and saute for 3 mins, stirring gently.

Remove the stew from the oven and arrange the okra on top in a spoke pattern.

Sprinkle the lemon juice evenly over the surface. Re-cover the dish and return it to the oven. Bake for 35 minutes longer. Add stock or water if the mixture seems too dry. Serve the”BAMIA” stew piping hot.

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